This salad was surprising. Surprisingly yummy. It combines two of my favourite things: pasta and Caesar salad! I did skimp on a couple of classic Caesar ingredients, but for a quick weeknight meal, they weren’t missed terribly much – except by hubby, of course. He specifically asked about the anchovies. Blah.
This recipe was found via Pinterest. I think it would be a great dish to take along to a BBQ. The crunch that the lettuce provides matches so well with the other ingredients, all coated in a creamy dressing. My kids really enjoyed it so I’m sure it will make another appearance in our dinner rotation.
Caesar Pasta Salad
Inspired by A Bountiful Kitchen
300g pasta, such as fusilli or spirali
2 cups grape or cherry tomatoes, halved
2 cups baby cos lettuce, washed, chopped
3/4 cup parmesan cheese, grated
1/2 to 3/4 of a 250ml bottle Paul Newman’s Caesar Dressing (low fat still has great flavour!)
500g chicken breasts or tenderloins, chopped into bite sized pieces
175g shortcut bacon, diced
Cook pasta according to package directions. Rinse in cold water and set aside.
Fry bacon in a frypan until crisp. Set aside.
Season the chicken with salt and pepper and, in the same frypan you used to fry the bacon, fry until completely cooked. Set aside.
In a large bowl, combine the pasta with the tomatoes, parmesan, chicken and bacon. Refrigerate for 30 minutes to an hour.
When ready to serve, toss the pasta with the lettuce and dressing. Add more parmesan if needed. Season with salt and pepper if needed.
For an extra special salad you could also add croutons, anchovy fillets and chopped boiled eggs.